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2010-10-06
100 瀏覽
The only type of pasta I like is ravioli so naturally, I had the stuffed pasta with porcini mushroom in cream sauce with white truffle oil ($28++). Hungry that I was, I thought this was pretty good. And the fragrance of truffle was unmistakable and irresistible~The squid ink pasta ($22.50++) had a nice colour contrast — dark strands of tagliolini against a fiery bright red tomato sauce. Tiger prawns were fresh and huge but the chilli somewhat masked the subtle briny flavour of the pasta.For me,
The squid ink pasta ($22.50++) had a nice colour contrast — dark strands of tagliolini against a fiery bright red tomato sauce. Tiger prawns were fresh and huge but the chilli somewhat masked the subtle briny flavour of the pasta.
For me, Bruno’s pièce de résistance was the warm apple pie ($11++)! Incredibly flaky pastry crust and the filling was all generous cubes of apple and interestingly, prune. Served with vanilla ice cream and sea-salt caramel sauce, the 10 mins wait was absolutely worth it.
Tiramisu ($9++) was nice and moist, with an elusive hint of rum.
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